Grilled Chicken with a Japanese BBQ sauce

Here is an idea for a simple yet different marinade for your grilling weeknights. This chicken is first marinated and then cooked with a barbecue sauce made from soy, miso, mirin and umeboshi paste.

Umeboshi is a salty and savoury japanese plum regularly served with rice and as a part of bento boxes. However I believe it pairs nicely with chicken or pork and as part of this barbecue sauce. The paste can be found in Asian markets.

In a blender or food processor combine the soy sauce, miso, sugar, mirin, ginger, umeboshi and green onions. It should form a thick brown condiment or barbecue sauce. Combine 3/4 of it with the chicken and marinate overnight. Reserve the rest

Grill chicken on a hot, seasoned barbecue, baste with extra sauce as you flip it. Continue until chicken is cooked through. Allow to rest 5 minutes before slicing.